Strawberry Jam Thumbprint Cookies
These strawberry jam thumbprint cookies are buttery, crumbly, and filled with sweet strawberry jam. They’re perfect for gifting, snacking, or serving alongside a cup of tea.
Soft and buttery
These cute little cookies can be filled with other jam, too if you don’t have strawberry – or with lemon curd! They have a soft buttery base, almost like a shortbread but more tender. I add a hint of almond extract to the cookie dough, and then scatter a few sliced almonds on top before baking for decoration and a little crunch.
Ingredients
Find the amounts in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
Instructions
- Beat butter, brown sugar, and white sugar until light and fluffy. Mix in the egg, salt, vanilla, and almond extracts.
- Add flour and mix until a soft dough forms. Chill for 20-30 minutes.
- Roll tablespoon-sized dough balls, coat in granulated sugar, and place on the tray.
- Press a well into each ball with a spoon or thumb, dipping it in butter and sugar to prevent sticking.Fill each well with strawberry jam and sprinkle flaked almonds on top.
- Bake for 12-14 minutes until edges are lightly golden. Cool on the tray for 5 minutes, then transfer to a wire rack.
Variations
- Swap strawberry jam for raspberry, apricot, lemon curd, or even marmalade.
- Add finely chopped nuts or desiccated coconut to the dough for extra texture
- Use lemon or orange zest in the dough to give a citrus hint.
Related recipes
Strawberry Jam Thumbprint Cookies
These cute little cookies can be filled with other jam, too if you don’t have strawberry - or with lemon curd! They’ve got a soft and buttery base, almost like a shortbread but more tender.
Ingredients
- 170g (¾ cup) butter, room temperature
- 50g (¼ cup) brown sugar
- 50g (¼ cup) white sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1/4 tsp salt
- 250g (2 cups) all-purpose flour
- 170g (1/2 cup) strawberry jam for filling
- Granulated sugar for rolling
- Flaked almonds for topping
Instructions
- Preheat the oven to 325°F/ 165°C and line a baking tray with parchment paper.
- In a bowl, beat the butter, brown, and white sugar until light and fluffy. Mix in the egg, followed by the salt, vanilla and almond extracts, until well combined.
- Add in the flour, mixing until a soft dough forms. It will be soft and a bit sticky. Place it in the fridge to chill slightly for around 20-30 minutes.
- Roll tablespoon-sized portions of dough into balls and roll them in granulated sugar. Place them on the baking tray, leaving about 5cm space between them. Use the back of a measuring spoon or your thumb to press a well into the center of each dough ball. I dip the bottom of the spoon in a little butter and then granulated sugar to stop it from sticking to the dough.
- Add a teaspoon of strawberry jam to each indentation, and then sprinkle flaked almonds on top of each cookie.Place the tray in the oven and bake for around 12-14 minutes or until the edges are very lightly golden. Don't over-bake them.
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams and a kitchen scale.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 128Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 76mgCarbohydrates 17gFiber 0gSugar 8gProtein 1g
